This recipe for olive oil cake was inspired by Nigella Lawson.
Olive Oil Cake
B-well sent me a bottle of their extra virgin olive oil and canola oil mix to try out. I use olive oil every day for my cooking and canola oil for my mayonnaise and salad dressing. I tried the oil in my mayonnaise but the olive oil taste is far too distinct for my palate. However, I have been using it for my cooking and it is perfect. This therefore is a great addition to my pantry and a product I know I will use more often. Given the high smoke point of the oil it can be used when cooking stir fry’s, and it is healthy to boot. When looking at how good an oil is for you, take a look at the saturated fat value as well as the monounsaturated fat value. B-well oil has a combined value of 64% monounsaturated fats.
Given that I was asked to use the oil in a recipe, and that I have wanted to make an olive oil cake for some time, this seemed like the great way to try out the oil. I could not find a recipe in any of my numerous books and so I turned to the web and found Nigella Lawson’s recipe. I could not imagine that her recipe would be anything but perfect and so I set myself the task of baking this cake at the weekend. It was amazing and you would not know that it had used oil instead of butter in the batter. In fact, I might make more cakes with oil in the future.
Olive Oil Cake
- 40 g cocoa powder
- 125 mls boiling water
- 10 mls vanilla extract
- 135 g flour
- 2.5 mls bicarbonate of soda
- A pinch of salt
- 160 mls olive oil
- 185 g caster sugar - I used fructose
- 3 eggs
- Preheat the oven to 170° Celsius
- Grease and line a springform baking tin
- Sift the cocoa into a small bowl and whisk in the water until smooth
- Add the vanilla and whisk to mix
- Set aside to cool
- Place the flour, bicarbonate of soda and salt into a bowl and mix
- Place the olive oil, sugar and eggs into the bowl of your stand mixer
- Using the paddle attachment, cream the mixture until pale and thick
- Start off on a slow speed and increase to a medium to high setting after 1 minute
- Lower the speed and pour in the cocoa mixture
- Mix until completely combined
- Add the flour a tablespoon at a time, making sure it is completely mixed in after each addition
- Pour the mixture into your cake tin and bake for 40 minutes
- Remove from the oven and cool on a cake rack, in the tin for 10 minutes
- Remove from the tin and carefully remove the baking paper
- Leave to cool completely before icing
Disclosure: I was sent a bottle of B-well oil to use in a recipe. This post is in line with my blogging policy.
Dave and I are away in France and we will be back at work on the 1st of October. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.
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